Roasted Butternut Squash Poblano Soup

0 Preheat oven to 450 and line two large metal baking sheets with parchment paper.
1 Spread the squash on one baking sheet, drizzle with a little olive oil if desired (optional), and roast for 30 minutes.
2 Place the poblano peppers and the onion cut side down on the other baking sheet and add the jalapeno and garlic. Roast for 20-25 minutes until the outside of the peppers have blackened. Remove from the oven and carefully pull off the papery skin of the poblano peppers, handling carefully. To make this process even easier, you can place the peppers in a paper bag or sealed container for a few minutes, but mine came off very easily without this step.
3 Transfer the squash, peppers, jalapeno, onion and garlic to a high speed blender along with the remaining ingredients. Puree until smooth and creamy, adding additional water or broth if desired.
4 Serve hot, topped with yogurt and cilantro!